Cook pasta according to package directions, omitting salt and oil. Drain and set aside.

Meanwhile, heat 2 teaspoons of olive oil in large skillet over medium-high heat. Sprinkle ¼ teaspoon salt and pepper to taste over beef, and then add to the skillet; cook for about 1 minute on each side, until nicely browned. Transfer to a plate.

Reduce heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add garlic and cook until just fragrant, about 30 seconds. Add mushrooms and sprinkle with ¼ teaspoon of salt. Sauté for 2-3 minutes, until mushrooms are soft.

Increase heat to medium-high and add the broth and cornstarch mixture. Bring to a boil and then reduce heat and simmer for 1-2 minutes.

Return beef to pan and cook for about 3-5 minutes per side, depending on desired degree of doneness.

Slice beef and serve with mushroom sauce over the pasta.

Exchanges

4 lean meats; 2.5 starches; 2 fats; 1 vegetable

Side Suggestions: Butternut Squash Soup

Look for fresh, refrigerated version of this soup in your grocery store.

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